This recipe has been a real labor of love. With my many, many food allergies (white flour, dairy, and eggs being a few) baking has been a bit of a mine field. Every new recipe has to go through a bit of testing before I can consider it a good one. This recipe is a product of that testing.
1 1/2 Cups Coconut oil (solid)
1 1/2 Cups Brown sugar
1/2 Cup granular sugar
1/2 Cup unsweetened plain applesauce
4 teaspoons Vanilla extract
2Tablespoons Baking Soda
1 teaspoon salt
3 1/2 White Whole Wheat Flour
1 bag vegan mini chocolate chips
It’s difficult to properly mix the coconut oil and sugar with just a spoon, so I’d recommend using a hand mixer or be prepared to have a lot of little oil lumps to smash. Then add the applesauce, vanilla, and mix well before adding the cornstarch, baking soda, and salt. Mix these in we’ll before adding the flour, and wait to add in the chips until the dough is fairly consistent.
Preheat the oven to 350*Fahrenheit. Prepare a cookie sheet (parchment paper and oil both work here, I prefer parchment paper) make cookies of consistent size (I like 1/2 inch balls for small cookies)
Bake for 15 minutes until the cookies are just barely done, and let cool at least 2 minutes. They’re very soft when hot, but solidify as they cool.
The chocolate chips I use can be purchased on Amazon using my Amazon affiliate link here:
That means I get a small commission if you use that link and then buy something on Amazon.